Why PureFoodOrganics Gir Cow’s A2 Ghee?
♥ SOURCE ♥
MILK SOURCED FROM A HAPPY CATTLE
Our milk is sourced Cruelty-free. The calves are given first milking-preference. The cattle roam & graze freely outdoors during the day, not confined in an enclosure. They feed on grass, herbs & plants on the farm.
A beautiful, superior Pure Indigenous Breed. One of the few in India which has never been cross-bred with any foreign breeds resulting in Pure A2 milk.
A2 Milk does not contain the mutated Beta-Casein Protein, as found in foreign breed cows’ A1 Milk. This makes the milk and our Ghee made from it highly beneficial for your health, nutritional & easy on the human digestive system.
♥ MADE WITH LOVE & CARE ♥
Our Ghee is handmade in small batches, with a perfectly researched & mastered formulation, inspired by the Traditional Bilona Method mentioned in the Vedic texts.
HAND-CHURNED MAKKHAN FROM WHOLE CURD
We hand-churn the whole set curd of the milk to obtain a superior quality Makkhan (butter).
HEATED ON A LOW FLAME
The Makkhan is hand-stirred on a low-intensity flame for 12 to 18 hours. Through sustained heating superior quality Ghee is obtained. Approx. 40 liters of Milk gives 1 liter of Ghee.
♥ PREMIUM ARTISANAL GHEE ♥
Ghee that is nutritional & healthy for you. It has immense healing properties & medicinal benefits. A great alternative for dairy sensitive people.
BEST QUALITY PRODUCT
Experience an exquisite taste & a delightful aroma with each spoon full of Ghee. It has a beautiful gradient from a liquid amber yellow to a granular pastel yellow.
100% PURE & NATURAL
Tried & Tested by us, JUST FOR YOU! No preservatives & No chemical additives.
Indulge in the superfood your Grandma always knew was good for you!
Benefits of Ghee
A SPOON FULL OF GHEE A DAY, KEEPS YOU HEALTHY EVERY WAY!
The purity of our Desi Ghee allows it to deeply penetrate & nourish the body as it passes through the lipid membrane of the cells. For this reason, food nutrients are drawn deep into the body where they can impart most benefits.
Importance of Ghee in Ayurveda
According to Yogic Philosophy, food is recognized as the great entity of life as it is responsible for the growth of the body. The Vedas, Ayurvedic Samahitas, and Yogic Texts contain frequent references to the Indian Cow Ghee in many places for several purposes such as maintaining health, promoting healing and ceremonial uses. It is likely humans have been making Indian cow ghee since cow milk became a part of the diet. Here are just some of the things that Ayurvedic texts have to say about it:
- “Ghee – promotes memory, intelligence, agni, semen, ojas, Kapha and medas. It alleviates Vata, Pitta, poison, insanity, phthisis, inauspiciousness and fever. It is the best of all fats, is cold, madhura rasa, madhura vipaka, has 1000 potentialities and so, if used properly according to prescribed methods, exerts 1000 types of action.” Su27#231-232 [2, 3] – Caraka Samhita
- “Ghrita is sweet, mild in action, soft, cold in potency (Virya), not increasing moisture in the tissues, lubricating, relieves upward movement in the alimentary tract, insanity, epilepsy, colic, fever, and distension of the abdomen, mitigates vata and pitta, kindles agni, increases memory, wisdom, intelligence, complexion, voice, beauty, softness of the body, vitality, vigor, strength, and span of life; is aphrodisiac, good for vision, increases kapha, wards off sins and inauspiciousness, destroys poisons and demons.” – Sushruta Samhita
- “Ghee – is best for those desirous of intelligence, memory, wisdom, good digestive capacity, for those suffering tumors, sinus ulcers, worms, diseases of kapha, medas and vata origin” – Ashtanga Samgraha
Why Gir Cow?
Our Ghee is hand-crafted using the highest quality butter obtained from the milk of the Indigenous Indian Gir Cow. The Gir Cow gets its name from the Gir Forests of Gujarat where it used to originally dwell. It is one of the few breeds in India which have never been cross-bred with any foreign breeds resulting in A2 milk that does not contain the mutated Beta-Casein Protein. This makes its A2 milk and the ghee you get from it highly beneficial for your health.
Here are some important characteristics of the Gir Cow:
HUMP
You can see a prominent hump in all Gir cows. This is practically absent in the foreign breeds. The hump in the Gir Cows has a specific vein called ‘Surya Ketu Nadi’ (yogis know the nadis are channels in the etheric body), which absorbs the energy from the sun and moon. The solar rays produce golden salts in the cow’s blood and get transferred to the milk produced thus giving its golden colour. The other cow by-products (e.g. dung, urine) have medicinal benefits as well acting as naturally producing manure, pesticide and insecticide.
ROUNDED SHAPE FOREHEAD
Gir cows have a prominent forehead with a round shape. Foreign and other breeds of cow have a flat or almost flat forehead. The convex forehead, due to a bigger skull acts as a cooling radiator to the brain and pituitary gland.
DEWLAP
is a prominent specific fold of skin below the neck which is present in Indian (Desi) Cows. This dewlap helps them dissipate excess body heat, hence making them adaptable and immune to the tropical areas.
ADAPTABILITY
It is seen all over the world that they are quite good in adapting to various environmental conditions. Their difference in size is due to the hump, longer ears, dewlap, tail and sheath. Increase in body area makes heat dissipation easier. They have surface blood capillaries which are very evident. Gir cattle embryos have low mortality rate on hot days.
COW URINE (GAUMUTRA) & DUNG
Indian (Desi) Cow Urine contains moderate levels of nitrogen (N2) — effect on chemical diseases, calcium (Ca) — blood purifier and germicidal, potassium (K) — cures hereditary rheumatism and removes muscular weakness, magnesium, phosphate (P) — helps in removing stones urinary track, fluoride (F), urea (H2NCONH2) — removes blood abnormalities and toxins, natural stimulant of urinary tract and is diuretic, ammonia (NH3), Copper (Cu) — controls build up of unwanted fats, Hydroxide (AuOH) — germicidal and increases immunity power, it highly antibiotic and anti-toxic, etc.
Indian Cow Dung has a natural disinfecting effect and reduces pathogenic bacteria. It is a natural anti-septic, anti-radioactive and anti-thermal properties.
HUMP
You can see a prominent hump in all Gir cows. This is practically absent in the foreign breeds. The hump in the Gir Cows has a specific vein called ‘Surya Ketu Nadi’ (yogis know the nadis are channels in the etheric body), which absorbs the energy from the sun and moon. The solar rays produce golden salts in the cow’s blood and get transferred to the milk produced thus giving its golden colour. The other cow by-products (e.g. dung, urine) have medicinal benefits as well acting as naturally producing manure, pesticide and insecticide.
ROUNDED SHAPE FOREHEAD
Gir cows have a prominent forehead with a round shape. Foreign and other breeds of cow have a flat or almost flat forehead. The convex forehead, due to a bigger skull acts as a cooling radiator to the brain and pituitary gland.
DEWLAP
is a prominent specific fold of skin below the neck which is present in Indian (Desi) Cows. This dewlap helps them dissipate excess body heat, hence making them adaptable and immune to the tropical areas.
ADAPTABILITY
It is seen all over the world that they are quite good in adapting to various environmental conditions. Their difference in size is due to the hump, longer ears, dewlap, tail and sheath. Increase in body area makes heat dissipation easier. They have surface blood capillaries which are very evident. Gir cattle embryos have low mortality rate on hot days.
COW URINE (GAUMUTRA) & DUNG
Indian (Desi) Cow Urine contains moderate levels of nitrogen (N2) — effect on chemical diseases, calcium (Ca) — blood purifier and germicidal, potassium (K) — cures hereditary rheumatism and removes muscular weakness, magnesium, phosphate (P) — helps in removing stones urinary track, fluoride (F), urea (H2NCONH2) — removes blood abnormalities and toxins, natural stimulant of urinary tract and is diuretic, ammonia (NH3), Copper (Cu) — controls build up of unwanted fats, Hydroxide (AuOH) — germicidal and increases immunity power, it highly antibiotic and anti-toxic, etc.
Indian Cow Dung has a natural disinfecting effect and reduces pathogenic bacteria. It is a natural anti-septic, anti-radioactive and anti-thermal properties.
The A2 Milk Benefit
A2 Milk is easier on digestion and may help some avoid discomfort. Ordinary cows’ milk naturally contains a mix of both A1 and A2 proteins. A2 Milk comes from cows that naturally produce only the A2 protein and no A1.
- A1 Milk is found in certain foreign breeds of Cows. A2 Milk is found in Indian Desi Breeds which have never been crossbred. The Gir Cow gives us Pure A2 Milk.
- The name A1 and A2 comes from the protein known as Beta Casein which has 12 variants – A1 and A2 being two of them.
- 30% of Protein in the milk is Beta-Casein
- Human milk is similar to the A2 milk we get from the Gir cow and hence is good for the body.
- The Gir Cow’s Milk naturally produces the A2 Protein only, whereas certain foreign breeds produce A1 protein which gets broken down into peptides but also creates a new peptide called BCM7. The BCM7 peptide from A1 Jersey cows cannot be broken down by the body and may cause certain disorders, as it is an exogenous opioid which does not occur naturally within the human body & may interfere with human digestive system & internal organs. A2 Beta Casein does not yield BCM7 thus being easy on the human digestive system.
The Process
This is a handcrafted product made in small batches to ensure you consume fresh produce. This allows us to maintain the highest level of quality in every batch that we make & is in the well-being of our cows. We have a perfectly researched & mastered formulation, inspired by the Traditional Bilona Method mentioned in the Vedic texts.
A2 MILK
Highly-nutritional Pure A2 Milk is sourced cruelty-free from Gir Cows that are grass-fed & roam in the outdoors freely during the day & are not confined in an enclosure. Also, calves are given first milking-preferences.
MAKKHAN FROM CURD
The curd set from the whole milk is hand-churned to obtain superior quality Makkhan (butter). This is then separated thoroughly to clean any impurities.
GIR COW'S A2 GHEE
The Makkhan is hand-stirred on a low-intensity flame for 12 – 18 hours. Through sustained heating superior quality Ghee is obtained. Approx. 40 liters of Milk gives 1 liter of Ghee.
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